Relax—I don't mean your décor. I'm sure you made all the right choices in that arena. Yes, even the backsplash.

What I'm talking about is your utensil drawer. If you have anxiety every time a recipe calls to finely zest something, you know what I mean. And I'm not just talking about your zester (that is, your Microplane); there are two other kitchen tools that lose their edge over time.

That's the bad news. The good news? All three of these tools are cheap and easy to replace. In fact, you can replace all three of them for $25.

Though it's become synonymous with a rasp-style grater by any other name, Microplane is, in fact, a brand name. When we discussed this style of grater at Epi headquarters, team member Tommy Werner mentioned his flimsy imposter wobbled to and fro whenever he tried to use it. Kat Sacks, also of team Epi, said that one off-brand she'd purchased snapped in half while she whittled down a nutmeg. A real Microplane, made with sturdy, durable stainless steel, will do neither.

However, after several years of use, even these kitchen stalwarts can go dull. Rather than trying to sharpen them—which involves specialty grating papers and accounting for metal burs—spring for a new one. The original model retails for around $10, is sleek, and slides easily into any drawer or caddy. For only a few bucks more you can get one with a plastic handle.

If you haven't discovered the joys of a y-shaped peeler, you haven't lived. You're also probably still struggling with potatoes and wondering why anyone would ever attempt to make vegetable ribbons.

Well struggle no longer, friend. The Epi staff—nay, the cooking world at large—is pretty unanimous in their love of Kuhn Rikon's Original Swiss Peeler. They come in an array of colors and are slow to lose their sharp carbon steel edge. When they do dull, however, they are so affordable you won't mind buying another one. As a bonus, for just a few dollars more you can buy a set of three—while you won't need three, you'll want to give the others to anyone who still believes that the peeling struggle is real.

Our Food Director, Rhoda Boone, will be the first to tell you that when her paring knife goes dull, she tosses it. Instead of seeking out a sharpener, Rhoda opts for a new knife. This model comes from a well-respected French line that's internationally famous for slicing up cheese at picnics along the Seine.

French picnic or not, we love the wooden handle, which feels great and looks fancy. For the price, these sturdy but nimble utilitarian knives can't be beat.

Of course to keep them sharp as long as possible, you should avoid putting any of these tools in the dishwasher. Just give them a quick rinse (and wash with soap if they've touched meat of any sort) and dry with kitchen towels. Just be careful when drying—these tools are dull no longer.

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